Skirt Steak
Intense • Loose grain • Fast cooking • Chewy
Scorecard
What does skirt steak taste like?
Skirt has the strongest beef flavor of the everyday cuts. It's thin and loose-grained, so it cooks in a minute or two and stays chewy if overcooked.
What does skirt steak look like?
A long, thin, ribbon-shaped steak with a very open, coarse grain across its width.
Choose Skirt Steak if you like
- • maximum beef flavor
- • tacos and fajitas
- • quick grilling
Skip it if
- • you want tenderness
- • you want a thick steak
Where it comes from: Diaphragm, under the ribs — the plate and diaphragm section. See the beef cut chart.
Also called: Arrachera, Fajita Steak, Onglet de Flanchet.
Often seen in: Mexican cooking, Argentina, United States.
How to cook skirt steak
Skirt Steak
Medium rare- Best methods
- Screaming-hot grill · Cast iron sear
- Typical thickness
- 0.5 in / 1.5 cm
- Time per side
- 1.5–2 min
- Rest
- 5 min
- Pull from heat at
- 130°F
- Final after resting
- 135°F
Thin, so it needs the hottest surface you have and almost no time. Slice across the grain.
Common mistake: Leaving it on too long — it goes from perfect to leather in a minute.
What to eat and drink with skirt steak
Loose grain, intense beef flavor, cooked hot and fast — it wants sharp, spicy and citrusy partners.
Sides
Charred spring onions and tortillasClassic
The carne asada plate, essentially unchanged for decades.
GuacamoleCrowd favorite
Fat and lime at once against a chewy, salty cut.
Sauces
Salsa verdeClassic
Tomatillo acidity is the traditional partner for skirt.
ChimichurriClassic
Entraña with chimichurri is the Argentine grill standard.
Wine
MalbecSommelier consensus
The regional match for the cut, and it survives the chili heat.
Garnacha / GrenacheSommelier consensus
Juicy and low in harsh tannin, good with spice.